Mushroom soup with butternut squash: cooking recipes

Butternut soup turns out fragrant and very appetizing. It will compete with meat soup, borscht and okroshka. Obabki are delicious mushrooms that grow in Primorsky Krai and the Caucasus.

How much to cook obabki for soup

Fresh mushrooms are sautéed with onions before being added to the broth

The duration of heat treatment depends on the type of butternut squash – they can be dried, fresh or frozen. Dried ones are boiled for about an hour, then cut into small or medium pieces, fresh and frozen ones are first fried with onions, and then boiled until the potatoes are ready.

How to make Mushroom Butternut Soup

In addition to mushrooms, potatoes are put in the soup. It is cut into cubes or slices of arbitrary sizes. Sometimes this is where the preparation ends. But there are original recipes in which potatoes are pre-fried in a pan to give a special taste or, in general, are not added. Carrots are also added to the soup. It is rubbed on a fine grater, cut into pieces or cut out stars and gears so that the dish is not only tasty, but also beautiful.

Onions are used onion or leek. The latter has a stronger pleasant aroma. The onions are finely chopped and fried in vegetable or butter, sometimes in a mixture of both. When the product becomes golden, add the mushrooms. Onion-mushroom frying is salted and peppered to enhance the pleasant taste.

From fresh

Fresh butternut squash has a dense, fleshy pulp that tastes good. They are good edible species and do not need long cooking. Most often, experienced mushroom pickers simply fry them fresh and then add them to the soup.

From dried

Dried obabki are first poured with boiling water for a few minutes, so they will cook faster, especially if they are thinly sliced. Then boil for 30-40 minutes. on slow fire. Ready mushroom broth is filtered through a sieve. Boiled mushrooms are washed under running water to remove sand, and left to dry on a sieve or in a colander. The broth is left to cool, the sand will settle to the bottom and can be removed by pouring the top clean liquid into the pan.

From frozen

Freeze dabki fresh and boiled. Before adding to the broth, you can not defrost. Use the entire portion at once, mushrooms are not subject to re-freezing.

Butternut Soup Recipes

The basis of a delicious mushroom soup is a good broth, you need to carefully consider its preparation. For satiety and density, pasta is sometimes added.

Soup-puree from butternut squash

Mushroom puree soup is used in diet food

This recipe calls for boiled frozen mushrooms. Herbs de Provence or tarragon and ground allspice are good spices. Products:

• onion – 1 pcs .;
• carrot – 1 units;
• dabki – a container with a volume of 0,5 l;
• cream – 150 ml;
• potatoes – 3 pcs .;
• salt and spices – to your taste;
• water – 1,5 l .;
• vegetable oil – 50 ml;
• sourdough bread – 300 g.

Preparation:

1. Fry the onion in a pan, when it becomes soft, add carrots to it. Fry over low heat under a lid for 10 minutes.
2. Peel potatoes and cut into cubes.
3. Thawed mushrooms are added to carrots and onions. Leave to simmer covered for 10 minutes.
4. When the water boils, add potatoes to it. As soon as it becomes soft, turn off the heat.
5. The thick is shifted with a slotted spoon into another container to grind with a blender.
6. After grinding, the contents are again poured into a saucepan, spices and cream are added, put on fire until boiling. When the first bubbles appear on the surface, the heating is turned off.

When serving, the soup is garnished with fresh dill and toasted bread fried in butter.

Mushroom soup made from fresh butternut squash

Mushroom soup can be cooked with potatoes and vermicelli

Such a tasty and satisfying mushroom dish can be cooked on a campfire or at home in the kitchen.

Preparation:

• forest fruits – 500 g;
• potatoes – 5 pcs .;
• carrot – 1 pc. ;
• onion – 1 pcs .;
• pasta – 100 g;
• postnoe oil – 50 ml.;
• spices and salt – as needed;
• water – 5 l.

Preparation:

1. Cut peeled potatoes into cubes.
2. Chop vegetables. First, onions are fried in oil, then carrots are added to it, lightly salted. Stirring, keep on fire for 10 minutes.
3. Potatoes, bay leaves and peppercorns are sent to boiling water.
4. Washed and chopped obabki are added to carrots and onions. Roast everything together for about 10 minutes.
5. They send fried mushrooms, two handfuls of pasta, and chopped greens to the pan with potatoes. Boil everything together for five minutes.

The finished soup has a very rich pleasant taste. When serving, you can add 2 tbsp. l. sour cream.

Yushka from dried butternut squash

Mushroom soup from obabka with sour cream is cooked in the Carpathians

In such a soup there are no potatoes, cereals and pasta – only butternut squash and carrots with onions, but the dish turns out to be rich and satisfying.

Products:

• dry mushrooms – 50 g;
• water – 4 l;
• carrot – 1 units;
• onion – 2 pcs .;
• butter – 50 g;
• vegetable oil – 2 tbsp. l .;
• sour cream – 100 g;
• flour – 1-1,5 tbsp. l .;
• salt and spices – as needed.

Preparation:

1. Dry mushrooms are poured with water and left in a saucepan under the lid for 15 minutes. Then boil on low heat for about an hour.
2. The finished broth is filtered through a sieve, the cooked dough is set to cool.
3. Carrots are rubbed on a fine grater and sent to a saucepan with broth. Salt the soup to taste, put two bay leaves and ground black pepper.
4. Small onion heads are peeled and finely chopped, placed in a heated pan with butter. A little pepper and salt.
5. Fry the onion until light golden, adding vegetable oil in the process. Transfer to a plate.
6. Finely chop the butternut squash.
7. Flour is fried in butter in a frying pan. She should darken. The fire is reduced so that the oil does not burn.
8. When the flour is slightly reddened, season it with sour cream. Keep on fire for one minute, stirring well, then turn off the heat.
9. Pour the mushroom broth from the pan to the flour mass with the help of a ladle, stir well with a whisk. When the mass becomes homogeneous and liquid, pour it into a saucepan with the remaining yushka.
10. Now fried onions and chopped dabki are put in the broth, put on fire. When the boiling process begins, the heating is turned off, the yushka is ready.

Such a soup can not be sprinkled with greens, flour is not felt at all in it, it turns out to be light, beautiful and fragrant.

Conclusion

Butternut soup is fragrant and very tasty. You can harvest a mushroom crop in the fall, collecting it in the forest, and then cook rich broths for a whole year. Dried and frozen forest mushrooms are also sold in stores.